This is the ultimate in spicy mustard. This awesome spread has won the gold medal at the Napa Valley Mustard Festival for 6 years. If you like sweet heat you have arrived. The perfect blend of habanero peppers honey and mustard. What more could you want?
- Award Winning Flavor
- All Natural Ingredients
- Replaces any Mustard
- Awesome Glaze for Pork
- Perfect for BBQ
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A gold-medal winner at the Napa Valley World Mustard Championship this spicy mustard delivers an appealing mix of preservative-free ingredients. Seasoned with white wine and aromatic spices Inglehoffer Original Stone Ground Mustard adds richness to any dish. Whether pairing with roasted chicken cold cuts or kielbasa this gourmet sauce brings a zesty boost of flavor. Created by an award-winning specialty condiment producer founded in 1929 Inglehoffer gourmet mustards come in a wide range of delicious flavors including Dijon stone ground honey mustard honey maple mustard original stone ground and sweet hot. The compact squeezable bottle makes it a perfect picnic condiment.
- Case of six 10-ounce bottles of mustard (total of 60 ounces)
- Stone-ground flavor seasoned with white wine and zesty spices; preservative-free
- Gold-medal winner (Napa Valley World Mustard Championships)
- Convenient squeezable bottle
- Specialty condiments produced in Oregon since 1929
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Gluten free. No added sweetener. Certified organic by Oregon Tilth. USDA Organic.
- Pack of six 9-ounce jars (total of 54 ounces)
- Traditional creamy-textured yellow mustard with tangy white vinegar spices
- All-natural; USDA- and Oregon Tilth-certified organic
- Vegan; gluten-free; soy-free; dairy-free
- Recipe developed by Annie herself on seven-generation Vermont farm
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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels warnings and directions before using or consuming a product. Please see our full disclaimer below.More detail ...
